Gaeng Kari (Yellow Curry)

1. 1

   Prepare ingredients

2. 2

   Fry curry paste

   Tips:

   • The paste should become fragrant and slightly darker in color.

3. 3

   Add coconut milk

   Tips:

   • You'll know it's ready when you see oil glistening on the surface.

4. 4

   Add remaining coconut milk and vegetables

5. 5

   Season the curry

6. 6

   Add chicken and simmer

   Tips:

   • Pierce potatoes with a fork to check doneness.

7. 7

   Final seasoning

8. 8

   Serve

• •For a richer curry, use full-fat coconut milk and add coconut cream at the end.
• •Cut all vegetables to similar sizes to ensure even cooking.
• •Don't skip the step of frying the curry paste in oil before adding coconut milk - this blooms the spices and deepens the flavor.
• •If your curry is too thick, add more water or chicken stock. If too thin, simmer uncovered to reduce.
• •Yellow curry paste can be made ahead and stored in the refrigerator for up to a month or frozen for 3 months.
• •For vegetarian version, substitute chicken with firm tofu, mushrooms, or extra vegetables, and use soy sauce instead of fish sauce.
• •Thai eggplants (small round green ones) are a traditional accompaniment - serve them raw on the side for a crunchy, slightly bitter contrast.
• •Leftovers taste even better the next day as the flavors meld together.

• •
  khao-hom-mali
• •
  khao-niao
• •
  roti
• •
  patongo
• •
  som-tam
• •
  cucumber-ajad
• •
  cha-yen
• •
  nam-manao

Gaeng Kari represents a beautiful fusion of Thai and Indian culinary traditions. The word 'kari' is derived from the Tamil word 'kari' meaning sauce, and came to Thailand through Indian and Muslim traders who settled in the region centuries ago. Unlike indigenous Thai curries such as gaeng phed (red curry) or gaeng keow wan (green curry), yellow curry incorporates Indian-influenced spices like cumin, coriander, turmeric, and curry powder - ingredients not traditionally found in Thai cuisine. This curry became particularly popular among Thai Muslims, which is why it's commonly prepared with chicken, beef, or goat rather than pork. The dish exemplifies Thailand's historical position as a crossroads of cultures, where foreign influences were adapted and transformed into distinctly Thai creations. Today, gaeng kari is found throughout Thailand but remains especially popular in Bangkok and Southern provinces with significant Muslim populations. The Southern style often includes the addition of pineapple for a sweet contrast, while the Central Thai version tends to be more savory with potatoes and onions.

An authentic gaeng kari differs from Western 'yellow curries' in several key ways. First, it uses a paste made from fresh aromatics (galangal, lemongrass, shallots, garlic) pounded with dried spices, rather than simply using curry powder. The curry should have a thin, soupy consistency rather than a thick gravy - Thais consider this a 'gaeng' (curry soup) meant to be eaten with rice. Traditional Thai yellow curry is much milder than red or green curry, making it accessible to children and those who prefer less spicy food. The sweetness comes from palm sugar and onions, not from heavy amounts of added sugar. Authentically, the curry is served with accompaniments: jasmine rice, sliced cucumber, pickled vegetables, and sometimes crispy fried shallots on top. In Muslim communities and Southern Thailand, it's also served with French baguette (a colonial influence), making it a unique Thai-Muslim dish. The use of shrimp paste in the curry paste is traditional, though vegetarian versions omit it. Finally, authentic gaeng kari should have visible oil separation on the surface when properly cooked - this is a sign of quality and proper technique, not something to skim off.